This easy Slow Cooker Chicken Tacos recipe is quick to make and convenient to use in not just tacos, but burritos, enchiladas, tamales, taco salads and more.
We have many easy slow cooker meals to try, including Hawaiian Meatballs and Slow Cooker Chicken Tikka Masala.
Why I love Crockpot Chicken Tacos:
- Quick and Convenient: you can throw together slow cooker tacos in just a few minutes and let the slow cooker do the work. Or if you're short on time, could make them in the instant pot.
- Versatile – it's great for more than just tacos! We use this mexican shredded chicken as a base for chicken chimichangas, taco salad, or any of your favorite burritos, tostadas, or enchiladas.
- Healthy – Packed with protein and cooked in light and flavorful sauce. Check out all my high protein recipes!
How to make Crockpot Chicken Tacos:
Layer Ingredients: Arrange chicken breasts in slow cooker. Mix remaining ingredients together: chicken broth, Italian dressing, lime juice and spices then pour over the chicken.
Cook on low for 3-4 hours. Shred chicken then cook for an additional 30 minutes to allow it to absorb some of the sauce and juices.
Serve crockpot shredded chicken tacos in corn or flour tortillas, with desired toppings shredded lettuce or cabbage, cheese, and pico de gallo.
Make Ahead and Freezing Instructions:
To Make Ahead: The slow cooker Mexican shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.
To Freeze: Freeze shredded slow cooker chicken recipe in an airtight freezer safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
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Recipe
Slow Cooker Chicken Tacos
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts , or thighs
- 1/2 cup low-sodium chicken broth (or use salsa)
- 1/3 cup Italian salad dressing (or use salsa)
- 3 teaspoons fresh lime juice
- 3 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon EACH garlic powder, paprika, cumin
- 1/2 teaspoon salt and freshly ground black pepper
Optional, for Serving:
- 8 corn tortillas , or 4 flour tortillas
- Desired toppings: shredded lettuce or cabbage, shredded cheese, Salsa or hot sauce, pico de gallo, guacamole, onion, cilantro, lime wedges
Instructions
- Add chicken to slow cooker.
- Whisk remaining ingredients in a small bowl and pour over chicken.
- Cover and cook on LOW for about 3-4 hours (or 4-5 hours for chicken thighs).
- Shred chicken. Cook for 30 more minutes.
- Serve in flour or corn tortillas, with desired toppings. Or, use shredded taco chicken for enchiladas, quesadillas, tostadas, burritos, taco salads etc.
Notes
Nutrition
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*I originally shared this recipe July 2015. Updated April 2020 and March 2024..
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5 stars for flavor. Issue is that 1 lb of chicken is hardly enough to serve for a dinner. Barely enough for 2 people to enjoy unless you have extra sides on hand.
I love tacos
My husband loved these chicken tacos. Thank you!
I made this for a small group meeting, never made chix tacos before. This was delicious! Am making it again tomorrow. Everyone raved about it, and they’re all chicken taco pros!
I really enjoyed how simple the prep was for this meal. I might add a little bit more salt next time, but the chicken was still very flavourful.
What do you usually make this with…salsa or Italian dressing?
I made this in the crock pot with the chicken broth and zesty Italian dressing. I’m not gonna lie, I was a little hesitant, but woah. It’s amazing. Seriously. Try this, you will not regret it! My new chicken taco recipe!!
I have made this four times and just love it! We use 6 chicken thighs and like that that the meat is more moist than using chicken breasts. Cooking time on low temp. is reduced to 4 1/2 hours. I so appreciate that most of the recipes on this site use ingredients that one would normally stock.
I made this today and it was delicious! This will be my standard Chicken Taco recipe.
This recipe is wonderful! I was able to start the chicken early in the afternoon and after shredding chicken and returning to slow cooker (with a rinsed can of black beans to add fiber) I prepped the toppings for a taco bar. I’ll definitely make this again. The chicken was moist, fell apart easily as I shredded it and had plenty of flavor. Tomorrow we’ll have the rest of the chicken over salad. Thank you, Lauren, for sharing this recipe and your meal planning function is fantastic!!